Poach the chicken tenders: Put the chicken, celery, carrot, parsley and peppercorns in a saucepan. Cover with water, put on the stove over medium-high heat, and cover. When it boils, reduce heat to a simmer and set the timer for 10 minutes. Let the chicken cool in the pot if you have time; if you don’t, shred the chicken and proceed to the next step.

Drizzle a little olive oil in a large skillet, add the onion and garlic and turn heat to medium-low. Cook just until the onion is translucent, about 5 to 10 minutes. Add the chipotles, corn and black beans and stir. Add the shredded chicken and let the mixture cook 10 to 15 minutes. Add the tomatoes and let it go for 5 minutes more. Taste and add seasonings if necessary. Serve on warmed tortillas with avocado, cilantro, goat cheese and limes.

The funny thing about being a food writer and cookbook author is that people think since I’m in the kitchen all day long, dinner must be a snap. Right. Thing is, I’m not always in the kitchen. And when I am, I may be testing appetizers or desserts all day long for something I’m working on. That doesn’t get me …